I have made a few observations. Extra fine sugar is the preferred option when combining with egg white, especially for the French Method. Furthermore, I freeze almond flour to prevent it from becoming oily. It is essential to note that moving it directly from the freezer to the counter is incorrect. Rather, it should be moved from the freezer to the refrigerator and then to the counter, following the same procedure as for macarons. After the first attempt, I experienced difficulties with the macaron sticking to the baking mat after cooled. Nevertheless, I soon discovered that condensation was the culprit, as I was unintentionally introducing moisture. This may be helpful to others. Happy Baking. Also my macaron are a little to grainy so I'm going to invest in a food processor. Does anyone have any recommendations?
by RhainEDaize
1 Comment
No suggestions for the food processor besides that it didn’t work well for me. I barely pulsed and it made the texture weird/oily and worse than if I didn’t process it. I just triple sift it and make sure my macronage is correct and not under folded.